Slow Cooker Caramel Pecan French Toast
Recipes Breakfast / Brunch Holidays Main Dish Slow Cooker Vegetarian
Description
Whether you have company coming or just want a fantastic breakfast or brunch, this dish will surely delight everyone.
Ingredients
1 loaf challah bread, cubed (day old or older bread works better)
1 3/4 c. half-and-half
1 c. pecans, roughly chopped
4 eggs
3 T. brown sugar
2 T. unsalted butter
1 T. vanilla extract
1 t. cinnamon
1/4 t. nutmeg
1/4 t. sea salt
caramel sauce
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Combine butter and brown sugar in food processor; pulse together until mixture is the consistency of small pebbles.
Toss chopped pecans in sugar butter; set aside.
In a large bowl, whisk half-and-half and eggs together until combined; stir in vanilla extract, cinnamon, nutmeg and sea salt.
Submerge bread in liquid; carefully stir to coat completely.
** if preparing in advance, cover and refrigerate for at least 4 hours, or overnight.
Line a slow cooker with a slow cooker liner for easy clean up. Grease liner with butter or non-stick spray; transfer soaked bread into slow cooker.
Sprinkle butter and pecans over the top of the bread mixture. Cook on LOW 3 hours or HIGH for 1 1/2 hours, stirring occasionally, or until mixture is bubbly and bread is cooked through and golden brown.
Before serving, dish onto servings plates and drizzle with caramel sauce while hot.
6-8 servings